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T-bones with pickled chilli, corn and avocado

A barbecued T-bone is pretty hard to beat. These are marinated in the pickling liquid from a jar of chillies to impart a little tang. While the barbie is on, throw the corn on, too, for an extra-tasty result.

You'll need

2 tsp ground cumin 100 ml pickling liquid from jarred pickled chillies 2 garlic cloves, finely chopped 4 T-bone steaks (about 300gm each)   Corn, pickled chilli and avocado salad 2 corn cobs, husks and silks removed For drizzling: olive oil 60 ml (¼ cup) extra-virgin olive oil Juice of 1½ limes, or to taste 1 tbsp sherry vinegar ½ garlic clove, finely chopped 2 ripe avocados, halved and cut into wedges 80 gm feta, coarsely crumbled 1 cup (loosely packed) coriander ¼ Spanish onion, thinly sliced 3 pickled chillies, thinly sliced


  • 01
  • Dry-roast cumin in a small saucepan until fragrant (10-15 seconds), then combine in a bowl with pickling liquid and garlic, and season to taste. Place steaks in a container large enough to hold them snugly in a single layer. Pour on pickling liquid mixture, turn steaks to coat, cover and set aside to marinate at room temperature for 45 minutes to 1 hour.
  • 02
  • For corn, pickled chilli and avocado salad, heat a char-grill pan or barbecue to medium-high. Drizzle corn with oil, season to taste, then grill, turning occasionally, until charred and tender (10-15 minutes). When cool enough to handle, cut kernels from cobs and set aside. Combine extra-virgin olive oil, lime juice, vinegar and garlic in a bowl and season to taste. Just before serving, add corn, avocado, feta, coriander, onion and pickled chilli, season to taste and toss to combine.
  • 03
  • Drain steak, pat dry with paper towels, drizzle with a little olive oil, season to taste and grill, turning once, until browned and cooked to your liking (2-3 minutes each side for medium-rare). Set aside to rest for 10 minutes, then serve with corn, pickled chilli, corn and avocado salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A red blend of mataro, grenache and shiraz.

Featured in

Jan 2016

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